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Maangchi's recipes by category:
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Kimchi
Essential Korean dish
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Side dishes
Banchan makes the meal
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Rice
Our most important grain
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Pancakes
Savory & simple
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Rice cakes
Tteok for every occasion
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Stews
Jjigae is our comfort food
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Noodles
Long noodles = long life!
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Soups
Guk at every meal
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Sundubu-jjigae
Soft tofu stew
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Desserts
Special sweet stuff
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Main dishes
Consider these mains
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BBQ
The Korean way to grill
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Fried chicken
Double-deliciousness
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One bowl meals
Nutritious, & convenient
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Easy
Anyone can make these!
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Lunchboxes
Dosirak made with love
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Appetizers
These could be first
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Fermented
Taste of centuries
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Staple ingredients
Korean cuisine basics
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Mitbanchan
Preserved side dishes
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Pickles
Quick-brined
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Spicy
We love spicy food : )
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Nonspicy
There are plenty!
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Beef
For meat lovers
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Seafood
Surrounded by the sea
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Pork
Some new dishes to try
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Chicken
Our most delicious
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Vegetarian
Seasonal, local, foraged
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Snacks
Quick dishes on the run
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Porridges
Good for your health!
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Cold dishes
Icy, cold, or just chilled
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Drinks
Fruits, grains, & herbs
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Not Korean
Fusion and western food
Kimchi
Essential Korean dish
Side dishes
Banchan makes the meal
Rice
Our most important grain
Pancakes
Savory & simple
Rice cakes
Tteok for every occasion
Stews
Jjigae is our comfort food
Noodles
Long noodles = long life!
Soups
Guk at every meal
Sundubu-jjigae
Soft tofu stew
Desserts
Special sweet stuff
Main dishes
Consider these mains
BBQ
The Korean way to grill
Fried chicken
Double-deliciousness
One bowl meals
Nutritious, & convenient
Easy
Anyone can make these!
Lunchboxes
Dosirak made with love
Appetizers
These could be first
Fermented
Taste of centuries
Staple ingredients
Korean cuisine basics
Mitbanchan
Preserved side dishes
Pickles
Quick-brined
Spicy
We love spicy food : )
Nonspicy
There are plenty!
Beef
For meat lovers
Seafood
Surrounded by the sea
Pork
Some new dishes to try
Chicken
Our most delicious
Vegetarian
Seasonal, local, foraged
Snacks
Quick dishes on the run
Porridges
Good for your health!
Cold dishes
Icy, cold, or just chilled
Drinks
Fruits, grains, & herbs
Not Korean
Fusion and western food
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My most popular Korean recipes
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Kimchi
Traditional-style spicy fermented whole-leaf cabbage kimchi
김치 -
Easy Kimchi
A traditional, simpler, & faster way to make kimchi
막김치 -
Japchae
Stir fried noodles with vegetables
잡채 -
Kkwabaegi
Twisted Korean doughnuts
꽈배기 -
Sundubu-jjigae
Soft tofu stew
순두부찌개 -
Yachaejeon
Vegetable pancake
야채전 -
Jjajangmyeon
Noodles with blackbean sauce
짜장면 -
Tteokbokki
Hot and spicy rice cakes
떡볶이 -
Dakgangjeong
Crispy and crunchy chicken
닭강정 -
Gimbap (aka Kimbap)
Seaweed rice rolls
김밥 -
Kimchi-jjigae
Kimchi stew
김치찌개 -
Kimchi-bokkeumbap
Kimchi fried rice
김치볶음밥 -
Bibimbap
Rice mixed with meat, vegetables, an egg, and chili pepper paste
비빔밥 -
Garaetteok
Long, cylinder-shaped rice cake
가래떡 -
Kimchijeon
Kimchi pancake
김치전
My most recent recipes
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Broccoli with tofu
Jan 10th
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Crunchy nut candy
Dec 29th
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Rice syrup
Dec 16th
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Stir-fried oyster mushrooms
Nov 21st
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Hi :) Wondering if I can use mochiko instead of traditional korean 찹쌀가루~ thank you!
Yes, of course! All of my recipes that call for glutinous rice flour (or sweet rice flour) is mochiko. It’s so easy and convenient to get where I live.
Hi Maangchi!
You make everything look so easy! And I love your portion sizes – they’re just right, especially for this recipe. When I found the same plastic mortar and pestle at a large Galleria Korean supermarket in York Mills (Toronto), I squealed!
I used 1 cup sweet rice flour and 3/4 cup water but after I mixed it, it was more like a liquid than a dough. Is it because I used a different brand of sweet rice flour? I tried to fix it by adding more rice flour but of course it didn’t turn out right either. please help! I love injeolmi and look forward to making it with green tea powder too.
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A couple of days ago I made injeolmi with my own recipe and it turned out well. I’m sure that you need to use same sweet rice flour that I used in the recipe.
success! I mixed the ingredients and it still looked watery, not a dough, but I followed the rest of the steps and was able to make it. It became a dough after microwaving. Yey! So relieved as I still had a bag of rice flour!
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Looks great! congratulations!
Hi Maangchi,
Really want to make this iljeolmi but I couldn’t find Roasted Soybean Powder here in my hometown. Can i change it to other powder? Thank you.
Hi!
How long can they stay fresh for (before they get hard)? I want to make them and give them to someone, so I want to know if I can make them beforehand.
They will be ok for several hours at room temperature. I suggest you give the gift right away, or freeze right after making, and then thaw out just before giving them in a gift box. But freshly made is the best.
Hi!
I made some injeolmis yesterday using yesterday and they came out very good, nutty, chewy and not overly sweet. Since they don’t sell sukgaru here, I made the green ones with matcha powder and the result was great. I gave some to my Korean friend, too, and she sent me a message saying “This is the taste of Korea!”. She really appreciate it. As we all know, when living abroad, being able to get the taste of home is the best!
Thanks a lot for your hard work.
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I send you photos of both types. ;)
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Gorgeous!
It looks awesome! Yummy!
Hi Maangchi
Now i make injolme ^^
I couldn’t found sweet rice flour but just finally found sweet rice and like Maangchi home made rice flour, make sweet rice flour and after that because my flour is a little wet just use half cup water and put in my electric steam for 30 minute and put in my mortar and pound kong kong kong ㅋㅋㅋㅋ and it’s soo good but i have use 1Tb spoon sugar like your recipe but injolmi havent sweet. injolme how mach is sweet? because of i made sweet rice flour i should use more sugar?
i found how work with my electric steam for make rice cake. last time i put bowl in my electric steam but rice cake be dried and bad but this time Cover bowl with Saran wrap and make good rice cake. really like a marshmalo ^^
and couldn’t found soybean powder and used coconut powder ^^
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what if there’s no microwave? can i use steaming method?
If I doubled the portions, would the time of cooking the dough in the microwave, take longer? or can I keep it about the same time?
Hi Maangchi! I somehow found your website last few days while searching for injeolmi’s recipe and i just made it today. The taste was fantastic! Since I was craving for it since long ago.
But I used cocoa powder mixed with icing sugar (to lessen the bitter taste of cocoa powder) for the coating and it was a good choice!
I have one question to you though… How long can it last if I keep the injeolmi in room temperature? Or should I keep it in refrigerator? Thank youuuu
Freshly made injeolmi will be ok at room temperature up to 7 to 8 hours. I usually keep the leftover injeolmi in the freezer instead of the refrigerator, then thaw it out when I want to eat it. The rice cake will get soft and chewy. You can also reheat it in the microwave.
hi ^^
i, like more than a few other poor souls, accidentally got 찹쌀가루 instead of 멥쌀가루 and i’m a night owl, so i didn’t realize until i was preparing homemade 떡 for 떡국 for the first time last night. thankfully your recommendation to make 인절미 to someone on your page for making 가래떡 saved me from throwing out over a pound of dough. it was late at night and all shops close early here in Austria, so instead of soy bean and mugwort powder, i dusted the sliced cakes with cinnamon-sugar, cocoa-sugar, and green tea powder-sugar. they taste nice! a friend of mine said 인절미 can also be made like a pancake, i hope to see a recipe for that style 인절미 some day. thank you!
You are such a creative cook! Your injeolmi coated with cocoa and green tea powder sounds delicious!
I see.. thank you for the quick reply! I’m going to make some more tomorrow so that my lil sis can share it with her friends :)
I’ll make sure to check out more of your recipes later! Your page is a great great help! 진심으로 감삽니다!
Maangchi, thank’s for the recipe! :) I’ve just made delicious rice cakes. I’ve coated my rice cake in blended, black sesame seeds. It’s super chewy and yummy with sesame flavour! :)
Toasted black sesame seeds powder is very delicious! Great!
I just made this recipe and it turned out amazing! This treat I was missing and now I can make it myself.
Congratulations! yes, when I invented the method, I was almost crying because I was so happy! : )
hello manchi. i have recently been watching your videos and i really want to make this injeolmi. i have failed more than 5 times. im using the normal rice flour it didnt work. and then few times i tried with japanese rice flour but it is not sweet so i use your measurements but added extra sugar. and i dont know why after mixing the ingredients its all so runny? and when i put in microwave it turn out cookd solid and stuck. :( help me !!
is it the flour problem or too much water? im confused